TRUMP INTERNATIONAL HOTEL Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE EGGS PREPARED ON SITE. NO OTHER ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE A LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHEN TCS FOOD IS COOKED, PREPARED, AND/OR SERVED ON SITE. CERTIFIED MANAGER ARRIVED AT APPROXIMATELY 10:45AM. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HAND SOAP MISSING AT HANDSINKS IN THE BAR AREA. FACILITY MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: DISPOSABLE PAPER TOWELS NOT PROVIDED AT HAND WASHING SINK IN THE BAR AREA. FACILITY MUST PROVIDE AT ALL TIMES. SEE ABOVE PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION THAT WAS ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY OVER 30 SMALL BLACK FLYING INSECTS IN BAR AND KITCHEN AREA. FACILITY MUST ELIMINATE AND CONSULT WITH LICENSE PEST CONTROL COMPANY. PRIORITY FOUNDATION VIOLATION 7-38-020 (a) CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED CLEAN UTENSILS SUCH AS FORKS AND KNIVES OUT ON DISPLAY IS NOT PROTECTED FROM CONTAMINATION AT CUSTOMER TABLES. UTENSILS MUST BE COVERED AND/OR WRAPED CLEAN UTENSILS SHALL BE HANDLED, DISPLAYED, AND DISPENSED SO THAT FOOD AND LIP CONTACT SURFACES ARE PROTECTED FROM CONTAMINATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED CONTAINERS OF MULLUSK SHELLS REUSED AFTER DISH WASHED TO SERVE OYSTERS. PER CHEF.; ALL OYSTERS ARE SHUCKED, ALL SPECIES SHELLS PLACED IN DISH WASHER AND ARE USED TO PLACE OYSTERS BACK IN SHELL TO SERVE CUSTOMERS. MULLUSK AND CRUSTACEA SHELLS WASHED AND REUSED MAY NOT BE USED MORE THAN ONCE AS SERVING CONTAINERS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED CONTAINERS OF MULLUSK SHELLS REUSED AFTER DISH WASHED TO SERVE OYSTERS. PER CHEF.; ALL OYSTERS ARE SHUCKED, ALL SPECIES SHELLS PLACED IN DISH WASHER AND ARE USED TO PLACE OYSTERS BACK IN SHELL TO SERVE CUSTOMERS. MULLUSK AND CRUSTACEA SHELLS WASHED AND REUSED MAY NOT BE USED MORE THAN ONCE AS SERVING CONTAINERS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.